Jam Shortbread

1 1/2c flour
1/3c sugar
Pinch of salt
10T butter or vegan butter, room temperature (do not melt)
6T any flavor jam or preserves

Preheat oven to 375.

Line an 8-inch square baking dish with aluminum foil, leaving an overhang.

Whisk dry ingredients, then work in butter with fingers to make a crumbly dough--careful not to over mix!

Reserve and refrigerate 2T dough for topping, then press remaining dough into the baking dish.

Freeze 10 minutes.

Bake the crust 15 minutes.

Remove from oven and spread jam on top, leaving a 1/2 inch border.  Crumble the reserved dough on top.

Return to oven and bake until the edges are brown, 20-25 minutes.

Let cool 20 minutes, then lift out of the pan cut into squares.

French Breakfast Puffs

1 1/2c flour
1 1/2t baking powder
1/2t salt
1/4t nutmeg
1/2c sugar
1/3c butter or alternative
Egg replacer the equivalent of 1 egg, optional
1/2c milk or alternative
1/2c sugar
1t cinnamon
6T butter or alternative, melted

Preheat oven to 350 degrees.

Grease 12 muffin cups; set aside.

Mix dry ingredients.

Cream together 1/2c sugar, butter or alternative, and egg replacer, if using.

Add flour mixture and milk alternately, beating well after each addition.

Fill prepared muffin cubs 2/3 full.

Bake 20-25 minutes or until golden.

Combine 1/2c sugar and the cinnamon.

Remove muffins from oven.  Immediately dip in melted butter or alternative, then in cinnamon sugar mixture till coated.

Serve warm.

Makes 12 muffins.

Adapted from a recipe in Better Homes and Gardens Complete Step-by-Step Cookbook.

Summer Bean Saute

2lbs green beans (or combination of yellow wax and green)
1/2c fresh basil leaves
3T butter
1pt grape cherry tomatoes; halved
3/4t salt
1/4t ground black pepper
3T balsamic vinegar

Bring a large stockpot of water to boiling. Add trimmed beans; boil until crisp-tender, about 8 minutes. Drain well in a colander.

Meanwhile, cut basil leaves into thin strips. Melt butter in a large skillet over medium-high heat. Add beans; cook until beans begin to brown, 8 to 10 minutes.

Add halved cherry tomatoes, salt and pepper; cook until tomatoes begin to soften, about 3 minutes. Stir in vinegar. Remove skillet from heat. Stir in basil. Serve immediately, or cool to room temperature.

Sauteed Spinach with Orange-Carrot Puree

3T butter
7oz spinach, rinsed, trimmed and chopped
7oz baby carrots
Juice and zest of 1 orange or 1/4c orange juice
1/2t salt 

Heat 1 tablespoon butter in large skillet over medium heat. Wilt spinach, remove from heat and set aside.

Meanwhile, steam carrots.  When soft, place in blender or food processor, and process with orange juice, orange zest, remaining butter, and salt.

To serve, spoon portion of carrot puree to the side of spinach mounded into dome shape.

From Arpege Restaurant, as published in Vegetarian Times

Glazed Snow Peas

2 T butter
8 oz snow peas
1 bunch scallions, chopped
sugar, pinch
1/4 c water

Melt butter in a large skillet over medium-high heat.
Add remaining ingredients.
Cover simmer 2 minutes, then uncover and boil until the water evaporates, about two more minutes.
Season with salt.

From Food Network Magazine

Maple Glazed Parsnips

My mom is a big fan of parnips...plain with butter, salt and pepper...so I didn't know whether she would like these "fancied up" ones that I made for Christmas. But she raved and raved!

1/2c real maple syrup
1/3c apple cider
2T butter
1/4t salt
2lb parsnips, peeled and cut into 3x1/2 inch sticks

Preheat oven to 350°F.

In a small saucepan, bring maple syrup, cider, butter and salt to a boil over medium heat. Reduce heat to medium-low and cook for 5 minutes.

Spread parsnips in shallow 9x13 ovenproof dish and pour syrup mixture over them to coat well. Cover dish with aluminum foil.

Bake for 30 minutes. Increase oven temperature to 450°F. Uncover dish, and bake parsnips for 30 minutes more, stirring occasionally, until tender and nicely glazed. Serve hot.

from January 2003 Vegetarian Times Magazine:

Caramelized Onion-Sweet Potato Bisque

1/2c butter or vegan butter substitute 
5 large sweet onions, halved, thinly sliced (about 16 cups)
2T packed brown sugar
4 sweet potatoes or yams (about 2 1/2lb) peeled, cubed (1/2 in)
8c vegetable broth
1/2t ground allspice
1/2t dried thyme
1/2t salt
1/2t pepper

Melt butter in large pot or Dutch oven over medium heat.

Add onions and brown sugar.

Increase heat to medium-high; cook 35-40 minutes or until onions are golden brown, stirring frequently.

Add all remaining ingredients. Cook 20-25 minutes or until sweet potatoes are tender, stirring occasionally.

Blend thoroughly with a stick blender (or being very careful with a conventional blender).

8 servings.

Adapted from a recipe by Elaine Sweet, Cooking Pleasures Magazine.